Soulful Recipes are where function meets flavour
Simple, nourishing bowls, glow-friendly bites & cosy staples - designed to pair with your daily blends. Because here, wellness isn't just a trend, It's a ritual you'll actually want to repeat
New recipes added weekly (All recipes are listed for 1 serving)
Kiwi-Lime Crunch Buddha Bowl
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Ingredients
1 Pouch of microwaveable quinoa + brown rice
1 Kiwi
1/2 An avocado
1 Handful of mint
1 Handful of lentils
Protein Option - Tofu or chicken
1 tbsp of tahini
Juice from 1 lime
1 tbsp of olive oil
1 tsp honey
1 tsp of soy sauce
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Preparation
1. Drain & rinse the lentils (the crunch) - thoroughly pat dry and roast in oil for 20 minutes at 180 degrees (fan oven)
2. If using chicken or tofu, prepare as per packet instructions
3. Slice up the kiwi, the avocado & tear up the mint
4. For the dressing - In a small bowl whisk the lime, tahini, soy sauce, olive oil & honey. Add splashes of water gradually whilst whisking until the sauce goes creamy
5. Microwave the quinoa & rice & pour in a bowl
6. Add the fresh ingredients over the quinoa, layer on the protein, top with the crunchy lentils & drizzle in the dressing
7. Serve with a Coral over ice!
Citrus-Lift Chicken Broth
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Ingredients
250-350ml of chicken stock (or bone broth)
120-150g of shredded chicken
1/2 a lime (juice)
1 tsp of grated ginger
1/2 a clove of garlic, grated
1-2 tsp soy sauce (or tamari)
1/2 tsp of honey
1/2 a sliced chilli
A pinch of chilli flakes
A handful of shiitake or oyster mushrooms
(Optional) - a serving of cooked brown rice
A handful of coriander
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Preparation
1. Add the stock to a pan & bring to gentle simmer
2. Stir in ginger, garlic, soy, chilli flakes & honey. Simmer for 2 minutes
3. Separately, pan fry the mushrooms
4. Add the shredded chicken to the broth along with the fried mushrooms
5. Take off the heat, stir in the lime juice. Adjust any of the flavours from step 2 to taste
6. Serve with the chilli & coriander for garnish
Lime-Coconut Frozen Bondi Bites
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Ingredients
80g of Greek yoghurt
1 Can of Coral
1 tbsp of honey or maple
Zest & juice of 1/2 a lime
1-2 chopped mint leaves
1 tbsp of desiccated coconut
Extra mint, lime zest, coconut & honey for garnish
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Preparation
1. Mix the yoghurt, mint, coconut honey, 3 tbsp of Coral, lime juice & zest together, adjust quantities to taste
2. Line a small Tupperware or flat dish with grease-proof paper
3. Pour the mix into the tray and smooth with a spoon
4. Sprinkle the extra ingredients on top & swirl honey on top for a glossy finish
5.Pop in the freezer for 1-2 hours. It should be solid but sliceable
6. Cut into little little creamy, citrusy bars & serve with a Coral over ice!
Juniper-Citrus Sunset Salmon
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Ingredients
1 Salmon fillet
1 Can of Acqua
1 Small sweet potato, peeled and cut into circles
1 Small courgette courgette, cut into half-moons
1 tbsp of olive oil
Zest & juice from half an orange
1 tsp honey
1/2 tsp of oregano
A pinch of dried juniper (or rosemary)
A handful of torn fresh basil
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Preparation
1. Heat oven to 200 degrees. Lay sweet potato & courgette on a tray, drizzle with the olive oil, salt pepper & oregano. Toss together and roast for 15 minutes
2. For the glaze, mix 2 tbsp of Acqua, the orange zest, juice, honey, olive oil, juniper (or rosemary), salt & pepper
3. Pull the tray out, make space in the centre, place your salmon fillet down & spoon half the glaze over the top
4. Return the tray & roast for 12- 15 more minutes until everything is soft, flaky & caramelised
5. Serve with the remaining glaze, the basil & an Acqua over ice!
Chamomile-Honey Roasted Sweet Potato Bake
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Ingredients
1 Large sweet potato cut into cubes
1 tbsp of olive oil
1tsp of honey
Chamomile flowers (or 2 tea bags)
1 tsp of dijon mustard
1 tsp of apple cider vinegar
1/2 tsp of cinnamon (optional, but cosy)
1 handful of chickpeas
80-100g of crumbled feta
1/2 pack of tenderstem broccoli
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Preparation
1. Heat the oven to 200 degrees (fan)
2.Brew the tea bag in 3tbsp of boiling wate
3. Mix the tea with honey, olive oil, mustard, vinegar, salt, pepper & cinnamon (if using)
4.Toss the sweet potato & chickpeas in the glaze
5. Spread onto a tray & roast for 30 minutes, turning once halfway through
6. At this point, add the broccoli to the bake
7. After 30 minutes, scatter feta over the bake and bake for 5 more minutes
8. Serve with an Acqua over ice!
Lavender-Lemon "Calm" Yoghurt Bark
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Ingredients
400-500g of thick greek yoghurt
1-2tbsp honey (or maple syrup)
1 tsp of vanilla extract
Lemon zest
1-2 tsp of lemon juice
A handful of pistachios
Red berries (fresh or dehydrated)
Pumpkin seeds
Culinary lavender (food grade)
A pinch of flaky sea salt
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Preparation
1. Place baking paper on a tray (that fit's your freezer)
2. Mix yoghurt, honey, vanilla, lemon juice & lemon zest (adjust to taste)
3. Pour onto the tray & spread so it's 1cm thick
4. Sprinkle on the nuts, fruit, seeds, salt & lavender
5. Freeze for 2-3 hours (or until fully set)
6. Snap into pieces, serve over yoghurt (as shown), or keep as an evening snack
7. Serve with an Acqua over ice - Or one of our Mindful Mocktails!
K-Beauty Sushi Style Rice
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Ingredients
1 Pack of smoked salmon
1 pouch of sticky rice
2 tbsp of soy sauce
1 tsp of sesame oil
2 tsp of honey
1 tsp of rice vinegar
1 tsp of gochujang (optional, but iconic)
1/2 a Cucumber
1/2 a Carrot
1/2 an avocado
A few seaweed sheets
Pickled ginger
1 Handful of edamame beans
2 tbsp of greek yoghurt
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Preparation
1. Cook rice as per instructions
2. Mix together the rice vinegar, honey + salt. Fold into the rice
3. Slice avocado & shave the cucumber & carrot into ribbons
4. Pour the rice mix into a bowl, top with smoked salmon, layer on top the avocado, carrot & cucumber. Sprinkle on the edamame beans
5. For the K-Glow sauce - mix greek yoghurt, soy sauce, honey, sesame oil (& the optional gochujang). Drizzle on top
6. Finish with torn seaweed sheets & pickled ginger
7. Serve with a Mizu over ice!
Ginger-Tamarind Glaze Chicken
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Ingredients
1 Chicken breast
1 Can of Mizu
1 tsp of grated ginger
1 tbsp of tamarind paste
1 tbsp of soy sauce
1-2 tsp of lime juice
1 tbsp of hibiscus tea
1 tsp of sesame oil
1 tsp of pickled ginger
Pak choi & tenderstem brocoli
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Preparation
1. Make the glaze - mix the tamarind paste, soy, hibiscus tea, ginger, lime, 2 tbsp of Mizu & sesame oil together
2. Season the chicken lightly & heat the oil in a pan on a medium-high heat
3. Sear the chicken until golden - 3 minutes on each side
4. Add your greens to the pan for 4-5 minutes
4.Pour the glaze over the chicken & veg to let it thicken and become shiny thicken and become shiny
5. When everything is fully cooked through, serve & enjoy with a Mizu over ice!
Blueberry-Glow Chia Bowl
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Ingredients
3 tbsp of chia seeds
200ml of milk (almond / oat / dairy)
2 tbsp of greek yoghurt
1 tsp of honey or maple
1/2 tsp vanilla
A pinch of sea salt
A handful of blueberries
2 tbsp of toasted coconut flakes
1-2 tbsp of granola (optional)
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Preparation
1. Stir together the chia, milk, yoghurt, vanilla & salt until smooth
2. Wait 5 minutes, then stir again really well to make a gel consistency
3. Cover & chill for at least an hour (overnight is best)
4. Give a final stir, if too thick, add a splash of milk
5. Top with blueberries, toasted coconut & granola
6. Serve with a chilled Mizu!
Steak-Chimichurri Power Plate
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Ingredients
1 lean steak (Sirloin is ideal)
1 tsp of salt & pepper
1 tsp of olive oil
A big handful of fresh parsley
A small handful of coriander - finely chopped
1 Clove of garlic
1 tbsp of red wine vinegar
3 tbsp of olive oil
A pinch of chilli flakes
Half a bag of rocket
Cherry tomatoes
Cucumber
(Optional) - 1 pouch of microwaveable 5 grains or which ever sides you fancy
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Preparation
1.Mix the herbs, garlic, vinegar, olive oil, salt & chilli - set aside
2.Pat dry the steak, season generously
3. Heat a pan until smoking hot, add the oil
4. For medium rare, fry 2-3mins each side
5. Take off the heat & let it rest for 5 minutes
6. Slice horizontally & drizzle over the sauce
7. Plate with salad ingredients & your chosen sides
8. Enjoy with a Mayi over ice!
Green Tea- Citrus Chicken Cous Cous
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Ingredients
70g of cous-cous
1 can of Mayi
Zest of 1/2 a lemon
A small handful of raisins
A small handful of chopped fresh coriander
1 tbsp of toasted flakes almonds
1 Chicken breast
1/2 tsp of paprika
1/4 tsp of cumin
1/4 tsp of garlic powder
Olive oil
A wedge of lemon
(Optional) chilli flakes for a kick
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Preparation
1. Mix the paprika, cumin, garlic powder, salt & pepper. Rub onto the chicken breast with some olive oil.
2.Pan fry on a medium-high heat for 4-5 minutes per side until golden (ensure cooked through). Slice into strips and put to one side
3.Place cous-cous in a bowl, pour over 100ml of boiling wter, cover for 5 minutes. Fluff with a fork
4. Stir in 2-3 tbsp of Mayi, lemon zest, raisins, coriander, toasted almonds & season
5. Top the cous-cous mix with chicken, add the lemon wedge juice& chilli. Ready to serve - with the rest of your Mayi over ice!
Cocoa-Chilli Protein Oats
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Ingredients
40-50 of oats
200-250ml of oat milk (or regular)
1 Scoop of vanilla protein
1 tsp of cocoa powder
1 pinch of chilli flake or cayenne
1 tsp of hot honey (or regular)
Pinch of salt
1 Banana
Strawberries
Cacao nibs or dark chocolate chips
Pumpkin Seeds
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Preparation
1. Add the oats & milk to a pan. Simmer for 3-5 mins whilst stirring until thick & creamy
2. Stir in the cocoa powder, salt & chilli for the final minute of cooking
3. Take off the heat. Stir in a splash of milk & mix in the protein powder
4. Stir in the honey, top with fruit, cacao nibs & pumpkin seeds for crunch
5. Serve with a Mayi over ice!
